Got Goiter?

Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine.

You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists

10 Little Luxuries

Because small splurges can bring big happiness.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them.

The Taste of an Oyster

Plus a dozen oysters you should know.

Parker House Rolls

Slathered with herbed butter and sprinkled with fleur de sel.

Not Your Grandmother's Sherry

Manzanilla fino is the entry point into a new world.

Terrible Tobiko

Tobiko and masago, the cheap fish roes on top of many sushi rolls, are far from fresh.

New Species of Cracker Discovered!

This week’s mission: ritzy granola and crunchy focaccia sticks.

Bacon in a Glass

CHOW’s guide to smoked beers: rich, toasty-tasting ales that are made with malt smoked prior to brewing.

The Basics: How to Sauté Fish with Lemon and Capers

Easy and healthy.

The Big Cheese

The origins of your favorite food idioms.

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

The New Kitchen Staples

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status.